Chicken Tenders

So for awhile now I have been making the occasional batch of chicken tenders and fries. Trying to recreate the elusive taste of Junior's tenders with honey mustard sauce and spicy seasoning. Last night's was the best so far! (and gluten/dairy free) Which was a surprise, since it was really a make do with what we had night, because I was out of my normal go-to flours. As complicated as the directions sounds, it really wasn't bad and clean up was easy. AND I used store bought extra crispy ore-ida crinkly fries, they are totally worth it.

Chicken Tenders
raw chicken tenders
2 eggs, beaten
1/2 c soy flour
1/2 c rice bran
1 c soy flour
cajun seasoning
oil for sauteing

This is a 3 step breading process, so you will want 2 plates and a pie plate, or 3 pie plates if you have them. I line up on the counter right to left: raw chicken (I guess you will need one more plate), plate of soy flour (1/2 c), pie plate of 2 beaten eggs, plate of mixed rice bran, soy flour (1 c), and cajun seasoning, then stove. Dip both sides of tenders in each plate, flour to egg wash to seasoning to pan of hot oil. Use a fork to move them between the plates. I don't deep fry, its more like a extra oily sautee. They will crisp up nicely but will take longer than you think, DO NOT turn them until the face done side is crisp, when you push on them with a fork they should be hard when done (versus soggy).



Honey Mustard
2 part Grey poupon mustard (I kid you not)
1 part Honey

Microwave honey in a bowl to liquify, then add mustard.


Make, eat, and enjoy. We did.